GT200000188A - NATURAL FLAVOR OBTAINED FROM THE ONION / GARLIC BY HYDROLYSIS - Google Patents

NATURAL FLAVOR OBTAINED FROM THE ONION / GARLIC BY HYDROLYSIS

Info

Publication number
GT200000188A
GT200000188A GT200000188A GT200000188A GT200000188A GT 200000188 A GT200000188 A GT 200000188A GT 200000188 A GT200000188 A GT 200000188A GT 200000188 A GT200000188 A GT 200000188A GT 200000188 A GT200000188 A GT 200000188A
Authority
GT
Guatemala
Prior art keywords
onion
garlic
hydrolysis
around
natural flavor
Prior art date
Application number
GT200000188A
Other languages
Spanish (es)
Inventor
Beat Denis Zurbriggen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of GT200000188A publication Critical patent/GT200000188A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Abstract

EL INVENTO SE REFIERE A UNA BASE DE SABOR BASADA EN UN BIOHIDROLIZADO DE CEBOLLA Y/O AJO OBTENIDA POR MEDIO DE: I) PREPARAR UNA MEZCLA QUE CONTIENE AL MENOS 2 A 15% DE CEBOLLA O AJO O UNA MEZCLA DE CEBOLLA Y AJO EN UNA RAZON DE 1:6 A 6:1, Y HASTA ALREDEDOR DE 94% DE AGUA; (II) HIDROLIZAR LA MEZCLA CON ENZIMAS TECNICAS CELULOLITICAS Y/O PROTEOLITICAS; Y (III) TRATAR TERMICAMENTE EL HIDROLIZADO A UNA TEMPERATURA DE ALREDEDOR DE 75125 GRADOS CENTIGRADOS DURANTE ALREDEDOR DE 3 A 90 MINUTOS DE MODO DE OBTENER LA BASE DE SABOR, Y SU USO COMO FUENTE DE NOTAS INIGUALABLES DE CEBOLLA O AJO Y GENERACION DE COMPUESTOS TIOLES.THE INVENTION REFERS TO A TASTE BASE BASED ON A BIOHYDROLYZED ONION AND / OR GARLIC OBTAINED BY MEANS OF: I) PREPARING A MIXTURE CONTAINING AT LEAST 2 TO 15% OF ONION OR GARLIC OR A MIXING OF ONION AND GARLIC IN A REASON FROM 1: 6 TO 6: 1, AND UP TO AROUND 94% OF WATER; (II) HYDROLYZE THE MIXTURE WITH CELLULOLITIC AND / OR PROTEOLITICAL TECHNICAL ENZYMES; AND (III) THERMALLY TREAT THE HYDROLYZED AT A TEMPERATURE OF AROUND 75125 DEGREES FOCUSED AROUND 3 TO 90 MINUTES HOW TO OBTAIN THE TASTE BASE, AND ITS USE AS A SOURCE OF UNEQUALABLE NOTES OF ONION OR GARLIC AND GENERATION OF COMPOSITION .

GT200000188A 1999-10-28 2000-10-27 NATURAL FLAVOR OBTAINED FROM THE ONION / GARLIC BY HYDROLYSIS GT200000188A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99203557 1999-10-28

Publications (1)

Publication Number Publication Date
GT200000188A true GT200000188A (en) 2002-04-20

Family

ID=8240793

Family Applications (1)

Application Number Title Priority Date Filing Date
GT200000188A GT200000188A (en) 1999-10-28 2000-10-27 NATURAL FLAVOR OBTAINED FROM THE ONION / GARLIC BY HYDROLYSIS

Country Status (11)

Country Link
US (1) US6759068B2 (en)
EP (1) EP1227738B1 (en)
CN (1) CN1226947C (en)
AT (1) ATE321460T1 (en)
AU (1) AU7909300A (en)
CO (1) CO5221093A1 (en)
DE (1) DE60027032T2 (en)
ES (1) ES2260060T3 (en)
GT (1) GT200000188A (en)
PT (1) PT1227738E (en)
WO (1) WO2001030179A1 (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1329164A1 (en) * 2001-06-20 2003-07-23 Unilever N.V. Oily paste which contains herbs
GB0803669D0 (en) * 2008-02-28 2008-04-09 Oterap Holding B V Process
WO2010066705A1 (en) 2008-12-09 2010-06-17 Nestec S.A. Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore
PL2398342T3 (en) * 2009-02-18 2015-11-30 Nestec Sa Base, products containing the same, preparation methods and uses thereof
CN102573520A (en) * 2009-10-08 2012-07-11 帝斯曼知识产权资产管理有限公司 Vegetable flavour
CN102488171A (en) * 2011-11-28 2012-06-13 天津春宇食品配料有限公司 Cooking flavour seasoning scallion paste and preparation method thereof
CN104970332A (en) * 2015-07-17 2015-10-14 天宁香料（江苏）有限公司 Preparation method and application of composite spice essence from coriander, chive and cumin
CN106465926A (en) * 2015-08-21 2017-03-01 菏泽天鸿果蔬有限公司 A kind of production method cooking Bulbus Allii powder
EP3429376A1 (en) * 2016-03-14 2019-01-23 Symrise AG Onion juice concentrate
WO2019002550A1 (en) 2017-06-30 2019-01-03 Oterap Holding B.V. Culinary taste enhancer
ES2924898T3 (en) 2018-11-16 2022-10-11 Unilever Ip Holdings B V Onion-scented composition and method for its preparation
CN113163826A (en) 2018-11-16 2021-07-23 联合利华知识产权控股有限公司 Onion flavor composition and preparation method thereof
CN111165545B (en) * 2020-01-03 2023-12-19 广东嘉士利食品集团有限公司 Shallot-flavored biscuits and preparation method thereof
CN112385815B (en) * 2020-09-08 2023-02-24 山东省农业科学院农产品研究所 A natural flavoring agent containing Bulbus Allii Cepae and Bulbus Allii hydrolysate, and its preparation method
DE102020123866A1 (en) * 2020-09-14 2022-03-17 Universität Hohenheim Method of making a savory flavor
CN115316640A (en) * 2022-09-15 2022-11-11 佛山市海天(宿迁)调味食品有限公司 Garlic and onion flavoring agent and preparation method and application thereof
CN115553427A (en) * 2022-09-29 2023-01-03 佛山市海天(高明)调味食品有限公司 Table sauce and preparation method thereof

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5618563A (en) * 1979-07-20 1981-02-21 Sanei Yakuhin Boeki Kk Preparation of processed onion and garlic food
KR880000034B1 (en) * 1985-10-14 1988-02-20 제일제당 주식회사 Process for making fragrant substance of meat
JPS63214166A (en) * 1987-03-03 1988-09-06 Araki Hisao Seasoned laver sheet
JPH02231056A (en) * 1989-03-06 1990-09-13 Shogo Murata Sauce of 'shurasuko' taste
ATE227518T1 (en) * 1996-07-09 2002-11-15 Nestle Sa PRODUCING A MEAT FLAVED SPICE
EP0936875B1 (en) * 1996-10-30 2003-06-25 Novozymes A/S Method of producing a food flavoring agent

Also Published As

Publication number Publication date
PT1227738E (en) 2006-06-30
WO2001030179A1 (en) 2001-05-03
US6759068B2 (en) 2004-07-06
ES2260060T3 (en) 2006-11-01
DE60027032D1 (en) 2006-05-18
EP1227738A1 (en) 2002-08-07
CN1382021A (en) 2002-11-27
US20020155193A1 (en) 2002-10-24
EP1227738B1 (en) 2006-03-29
CO5221093A1 (en) 2002-11-28
ATE321460T1 (en) 2006-04-15
AU7909300A (en) 2001-05-08
DE60027032T2 (en) 2007-04-12
CN1226947C (en) 2005-11-16

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